Indulge Magazine (Issue 4) by Indulge Magazine

Volume I, Issue 4 2015

Road Trip to

Oswald's

Jamaica Food and Drink Festival Some Like it Haute with Alexa Von Strolley

Uncorked Uncovered

Make the best of every terrain. The Mercedes-Benz SUVs. Visit: www.mercedes-benz.com.jm

The best or nothing. Silver Star Motors Limited. 51 South Camp Road, Kingston 4 Tel: (876) 930-0024/6 Email: contact@silverstarjamaica.com

A Daimler Brand

*All Mercedes-Benz passenger cars purchased from Silver Star Motors Ltd. includes free scheduled maintenance (Parts & Labour) for three (3) years. *Conditions apply.

#KNOWYO @CopperwoodPork

OURPORK

CONTENTS

EAT.

DRINK.

LIVE.

LOVE.

14. How To Make

40. Decanted:

59. Jamaica Food

94. My Kitchen:

Our Cover

I’ll Drink To That!

& Drink Festival –

Size Doesn’t Matter

16. Chef Check:

46. Table & Cheers:

Some Like It Haute –

Uncorked Uncovered

with Alexa Von Strolley

22. Out of Many Pots: Nirvanna, Kingston’s Newest Indian Fusion Restaurant

28. Greedy Girl Cooks Roasted Butterfly Chicken

34. R.S.V.P. : At Blue Ridge Restaurant

52. Cheers 56. Kitchen Aid: 8 Ways to Wine, Dine & Lyme

Kingston’s First MultiEvent Food Celebration

72. F&B Downtown – New York Style on the Downtown Mile

78. To Market To Market: The Food Basket – Home Delivery for All Your Farm-Fresh Needs

80. A Time To Dine – Wow Your Guests with the Perfect Tablescape

98. My Jamaican Indulgence: ‘Next Door’ With Taka

104. A Chocolate a Day… One For Each Day of the Week

106. Crispy Fried Chocolate Banana Bread Pudding – Need We Say More?

108. The Perfect Fruit Tart – With Baker Dawn Mitchell

86. Road Trip: Serving Up Some of the Best the Sea Has To Offer at Oswald’s

92. One Stop Driva: Murray’s Fish & Jerk Hut

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CHRONO CLASSIC XLS 107 Harbour Street • Kingston Shoppes at Rose Hall • Montego Bay

MAKERS OF THE ORIGINAL SWISS ARMY KNIFE | VICTORINOX.COM

The name defines its character: simple in appearance, lavish in functionality and attention to detail. As versatile as the Swiss Army Knife that inspired it.

Publisher's Note

on’t look now Jamaica, but quickly and quietly there’s a new culinary city on the rise! Kingston has a thriving and expanding food and beverage scene. New restaurants are opening, so too are wine shops, coffee houses and bistros. We have recently seen the first staging of a five-day food and drink festival, we boast a long list of in-demand private chefs and we’ve always had a plethora of bars. Now, with gaming lounges, a 24/7 street food scene and regular stationed food trucks, Kingston’s culinary offerings read like that of the world’s popular metropolitan cities. By these indicators alone you’d say things are looking up, but with a bigger picture in mind, these investments are even more important than they may appear on the surface. Food tourism is big business and the modern day traveler’s food expenditure accounts for the single largest part of their travel budget. In fact, the F&B experience is so important to both the Far East and Western world traveler, that it is often

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a factor in the decision making process of where to visit in the first place. Jamaica may be known as ‘rum’ country, but as our tastes grow and evolve, the increase in options for the premium wine and spirits drinker only serves to enhance our tourism product. The question is – could Kingston become the culinary capital of the Caribbean? We are certainly moving in the right direction. In this issue of Indulge, we explore a few of the newer experiences that our capital has to offer, from the traditional and fusion flavours of the subcontinent at the refreshing, new Indian restaurant Nirvanna, to the relaxing and romantic farm-to-table experience at the quaint Blue Ridge Restaurant in the cool hills of Kingston’s coffee country. With several longtime favourites still going strong, uncover with us the global appeal of the chic Uncorked Bistro and ‘dive into deliciousness’ at Jamaica’s authentic South Coast seafood eatery, Oswald’s. 2016 is already set to excite, as we will soon see at least another two restaurants open their doors. All of this simply spells more options for the foodies among us and further makes the point that if we aren’t thinking about food tourism yet, we certainly need to be. Happy Indulging! ML and Tania

Editor in Chief

Michelle Gordon Photography Director

Dwayne Watkins

Assistant Photographer

Steven McFarlane

Art Director & Layout Designer

Dwayne Juriedini Creative Consultant

Kimberley Dunkley

Stylists

Aiesha Panton Kimberly Dunkley • Contributors

Ann Marie Latty Ava Gardener Ayesha Yhentl Debra Taylor Jo-Marie Bennett Lisa Johnson-Marks Nicole Lewis Risa Rodgers Sasha Browne Special Thanks To:

Aloima Suarez Azan’s Super Centre Kenny Benjamin Tai Flora

Copyright © 2015 CB Foods Limited. All rights reserved. All material in this magazine may not be reproduced, displayed, modified or distributed without the express prior written permission of CB Foods Limited.

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How To Make Our Cover

Gril ed Lobster Tails in 20 minutes (or less) The easiest and most authentic way to make this cover is to jump in your car and head to Oswald’s in South Manchester - place your order and then enjoy. (See story on page 86) Chances are you’ll probably never get your hands on Oswald’s secret recipe, however, if you insist on trying grilled, jerked lobster at home, this may well be a case of imitated, yet not duplicated! But hey, you never know… so give it a try. Go ahead and indulge.

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Ingredients: »» 1 tablespoon lime juice »» ½ cup olive oil »» 1 teaspoon salt »» 1/8 teaspoon white pepper »» 1 teaspoon jerk seasoning »» 5 pegs garlic »» 4 (12 ounce) lobster tails

Prepare: 14 minutes .

»» In a small bowl, combine lime juice, olive oil and crushed garlic »» In another bowl, combine fresh seasoning for jerk marinade »» Whisk lime, olive oil and garlic mixture together and add salt and pepper »» Dip lobster tails in lime marinade »» Coat both sides of lobster with jerk seasoning »» Save additional jerk marinade for finished grilled lobster

Grill: 6 minutes Assuming you’re cooking on a commercial grill and not an authentic wood stove as Oswald uses, be sure to preheat your grill for high heat.

01 Coat grill with olive oil

Grill lobster tails for 2-3 minutes per side, 02turning only once but basting frequently with marinade.

tails are ready when the flesh 03 Youris alobster ‘fresh’ white and firm to the touch.

04 Dine: Right Away!

all your condiments and sides ready 05 Have for your fresh-off-the-grill lobster tails.

06 Plate and dig in!

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Chef Check

SOME LIKE IT .

BY ALEXA VON STROLLEY • PHOTOGRAPHY: TEAMDWP STUDIOS by DWAYNE WATKINS

Cooking is an expression of who we are. Everything must be perfect. Not good, not excellent, perfect.

f you’ve ever been seated at one of Alexa Von Strolley’s Dinner Series, you would immediately understand her obsession with perfection. It’s a healthy obsession however; one that is rooted in a desire to achieve authenticity in food. Like many chefs today, Alexa is young and passionate. She has a deep desire to see Jamaica’s food landscape attain the level

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2015 film ‘Burnt’

where it can equal and rival the world’s finest culinary destinations. When Alexa Von Strolley returned to Jamaica in June of 2014, she knew several things. One, she knew she would work in food. Two, she knew she didn’t want to open a restaurant and three, she knew she had something special to offer to the land of her birth. “I think Jamaica’s food

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Foie Gras Mousse with Sauternes Toast

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Bordeaux Braised Lamb Shank Cavatelli with Green Olives, Pine Nut and Parmesan

“I am always thinking outside the {food} box and experimenting with different ingredients, but can you believe that I can’t cook rice?” .

scene at the moment is lacking. I find that apart from the sushi, or Chinese restaurants, everything else is inconsistent, and I know I’m not the only diner who feels that way so hopefully there will be more brave souls to help liven it up and play with food.” What Alexa brings to the table is a fusion of a global palate into what can be considered an otherwise monotonous food scene. Exposure to a wide variety of cultures and practices broadens your canvas, and as a culinary artist, Alexa is not limited to one or two media. “I like to try new foods, taste new flavours and experiment with different methods,” says Alexa. “It’s crazy, I am always thinking outside the {food} box and experimenting with different ingredients, but can you believe that I can’t cook rice?” she laughs. Alexa’s exposure to food is not typical as that of many others who embrace the role of chef. Hers is not the story of a childhood spent in the kitchen learning at the feet of her mother, while helping to prepare family meals. Neither is her story set against the backdrop of knowing at a tender age that she wanted to cook for a living. Alexa simply loved to eat. Food for her, embodies a journey so visual and tactile, that you choose to savour each bite in an effort to prolong

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the feeling. It’s about creating a fine dining experience for each meal. Call it what you will - haute cuisine or gourmet food, it is what Alexa does best, naturally. With The Cooking Channel and Food Network programmes as her tutorials and Youtube as her professor, Alexa embarked on a dream journey. She is armed with an acute sense of curiosity, a keen ability to absorb information, and a penchant for fine food. Combine all that with stars that have been meticulously aligned, and you have the wonder that is Alexa Von Strolley.

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Sea Bass and Broccoli with Tarragon Sauce

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“I

have always appreciated the burst of flavours and textures whenever I ate,” Simple. “I found that food excited me. The cooking shows on television got me thinking about how I could recreate the meals that I saw prepared, and I decided to try them. I practice a lot. There’s a lot of trial and error and making mistakes, but I figure it out as I go along. These are the steps that I have to take towards perfection.” “My girl, mi neva know you could cook!” These were the infamous words of a friend whose genuine delight in one of Alexa’s meals served to encourage this rising chef to pursue her growing passion. “I love cooking for my friends and family; they are my most honest critics and they truly appreciate my food.” She credits the support of family and friends as the number one reason for continuously challenging herself to get better at what she does. That, and her dream to one day be named amongst the greats in the culinary capitals of Paris, Vancouver and Australia. Alexa is a chef who is yet to study her craft in the traditional way that the masters have. “I would love to go to cooking school in Australia or Paris, and that time will soon come.” In the meantime, Alexa wows her guests with an authentic hand and delectable menus created ‘from scratch’. A source of both pride and frustration for this young chef, Alexa is doing it ‘in-house’. “I love knowing that I make my pasta from scratch, I knead my dough and soon I’ll reap from my own garden.” Produce here in Jamaica is tough. It’s a far cry from industry professionals across the island, where too often crops are inconsistent in both availability and quality. So, Alexa is growing her own garden to produce her own ingredients. For items that are just not available in Jamaica, she has little choice

but to import, but it’s all means to a tasty end. “My goal with each meal is that my diners ‘travel through food’. So as best as possible, I strive to provide all the components of that journey by keeping the elements as authentic as possible.” Each catering job and each dinner party she creates help to build her resume. Her most satisfying job to date? A spilled drink, a casual meeting on the island of Exuma and an unplanned dinner with destiny on the Caribbean Sea, all came together to form part of one of Alexa’s most rewarding catering experiences. She laughs emotively as she recalls the series of events that led up to her meeting and eventually catering for one of the most influential people in American sports – a job which presented her with the dream no-holds-barred opportunity. “I was free, unrestrained and given total autonomy over all meals for 10 days. I was aboard a 100’ luxury yacht, creating and cooking eclectic menus to guests who understood and appreciated my passion for food. It was amazing!” Today, Alexa creates similar experiences for her diners, whether she’s catering a private get-together or a large catering job. Her bi-monthly dinner series Dining with Lex sees her creating a 5 or 6 course meal inspired by beautiful destinations around the world. Guests embark on a cultural journey, through food. Alexa researches authentic recipes and gets a chance to experiment with unfamiliar territory. She’s recently expanded her private events and now offers Movies with Lex, an intimate evening where guests vote on their film of choice and then enjoy dinner and a movie. She’s added culinary intrigue with a dash of island spice and a whole lot of international flair.

Follow Alexa on Instagram @tooksie_kay_catering and when you’re ready to turn up the heat for your next dining experience, give her a shout. She’s ready and waiting.

A Bit About Alexa

What inspires your menus?

Curiosity, I love to try new things. Growing in business: I am honestly happy with where I am right now. I just want to continue to get better at my craft every time I go in the kitchen.

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Future plans: To head off to culinary

school in Australia or Paris to study desserts. Dream of cooking with: Jose Andres, his approach to food is the absolute coolest!

Foodie travel list: Barcelona, Vancouver, Cuba, Mexico

Favourite food memory: The most awesome fish in Tokyo.

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Out of Many Pots

Nirvanna

PHOTOGRAPHY: TEAMDWP STUDIOS by DWAYNE WATKINS

You must know that there’s something special about you when your friend of 25 years travels for 2 days, crossing 2 bodies of water to be with you for the opening of your new restaurant. The fact that your friend (who happens to be one of Mumbai’s most sought-after grill chefs), completely immerses himself in your kitchen, is just icing on an already delicious cake. For Babbu, it was no-brainer that he would journey to Kingston, to do whatever he could as his friend was finally realizing her dream. Mahek Chatani was about to open Nirvanna – Kingston’s newest Indian restaurant, and Babbu, the ‘grill god’ of Bandra, was not about to miss it.

p until early 2015, Mahek was the purveyor of Nirvanna the restaurant, much like it’s adjective namesake Montego Bay’s finest chocolates. She’d been ‘nirvana’, inspires a compelling sense of calm – a stillness of in confectionary for 4 years as the proprietor of the mind, oblivious to the hustle and bustle just below one of Mobay Chocolate Company until her need for higher Kingston’s busy midtown streets. According to owner Mahek, education for her children motivated the move to Kingston. The “Nirvanna is exactly what I had envisioned; a refuge in the middle series of events that lead Mahek to where she is now, was ‘meant to of the madness, where you can escape for a good atmosphere and be’. Her five-year plan to open her dream restaurant materialized a great, authentic Indian meal.” As a fusion restaurant, Nirvanna almost magically, with the transition from sweets to savoury, or strikes an aesthetic balance of ethnic and contemporary with better yet the fusion of both, being as seamless as one could wish Moroccan design elements accenting a definitive rich, Indian for. “I continue to craft my chocolate concoctions so our patrons palace ambience. “I wanted a unique representation of faded attain total ‘nirvanna’. The end of your meal is just as important frescos of old caves, and was thrilled to find the perfect tiles, which we used on the tables. Our white onyx bar is our focal as the beginning.”

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Garlic and Masala-Spiced Chicken and Spinach with Garlic Naan

Chicken Lollipops in a Szechuan Sauce

point and being a transparent stone, it is spectacular to see with Whether it is traditional Indian curry, contemporary Indian the lights illuminated from the inside,” Mahek speaks proudly fare or authentic Indian street food you prefer, Indian food is of the design of her new eatery, which is already gaining a strong an exciting cuisine that has also come to be known for its added foothold in Kingston’s culinary arena. health benefits. With oil used sparingly and garlic, mustard Your meal at Nirvanna is prepared by a team that has seeds and coriander used copiously, Indian food done right, can been meticulously coordinated and assigned. With 5 chefs potentially keep many common ailments at bay. all handpicked from Mumbai, each master is appointed to a particular field in the kitchen. One chef is responsible for all n Jamaica, as with most other countries, authentic cultural the breads/rotis, one does Indian curries, another does the Indodining comes under the microscope whenever a new Chinese dishes, one chef is specifically for the grilling of meats, eatery joins the realm of ethnic restaurants outside of its and Mahek herself is in charge of all the vegetarian dishes. The country of origin. But with Jamaica boasting such a vast recipes and style of cooking are an authentic blend of Indian Indian immigrant population, resources to facilitate ventures and Pan Asian style, and further enhanced by contemporary like Nirvanna, become more easily accessible. Mahek is proud presentation. of her new restaurant and she’s bolstered by the support of both India’s cuisine is a rousing culinary journey of rich flavours, locals and the Indian community – always a show of confidence vibrant colours and opulent aromas, and is defined by the diverse when you receive backing from your own. When asked what meal cultural subsets within India as a nation at large. Different foods she’d recommend that everyone try, Mahek didn’t have to think are indigenous to different areas in this expansive country, and twice about her response. “Mutton Sheekh Kebab with a Garlic the foods that come from each area are defined by the religious Cheese Naan, no doubt. It’s an incredibly tasty dish, with a burst and cultural beliefs of its people. of flavours that soothes and satisfies!”

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Skewered Sweet Chili Shrimp Wrapped with Wanton Strips

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Nasi Goreng – Indonesian Fried Rice with Skewered Garlic Chicken and Fried Egg

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“Jamaicans are sanctioning the rise of the (Indian) Guardian and embracing this spicy and flavourful palate on our menus” .

ut there are so many options from throughout the Caribbean, you’d be hard-pressed to which to choose. Nirvanna’s menu find an island without an Indian restaurant or two. spans from their traditional Mango From the traditional Indian curry that every Jamaican Lassis, made from an authentic home enjoys, to fine Indian dining establishments, mango puree flown in from India, Indian cuisine has made an indelible mark on Jamaica’s to dishes like their Chicken with ‘out-of-many pots’. “Indian food is appreciated all over Spinach, mildly spiced with garlic and masala, and a the Caribbean. There is a rich history and connection specialty dish known as “Nasi Goreng” which is an between India and the islands, and it’s no secret that Indonesian fried rice dish topped with chicken and Jamaicans love food with flavour and spices. At a fried egg. Nirvanna, we have created a culinary connection Across the miles in culturally diverse London, it with Jamaicans, and I’m looking forward to getting is said that the nation’s favourite cuisine is Indian into local delicacies like oxtail and pork belly…with food. There are more than 9,000 Indian restaurants a touch of 'nirvanna' of course!” Visit Nirvanna at #4, 80 LMR, Kingston 876-927-9634 in that city alone, and while we may be a little way off from 9,000 restaurants, Jamaicans are sanctioning the rise of the (Indian) Guardian and embracing this spicy and flavourful palate on our menus. The penchant for Indian food is growing in Jamaica, and

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Roasted Butterfly Chicken .

with Pears and Spicy Coconut Sauce BY GREEDY GIRL COOKS • PHOTOGRAPHY: TEAMDWP STUDIOS by DWAYNE WATKINS

Ingredients »» 3 carrots sliced »» 3 bosc pears »» 4 large chopped shallots »» 2 tablespoons shredded ginger »» 1 tablespoon chopped parsley »» 2 tablespoons coconut oil »» 2 tablespoons honey »» ½ teaspoon salt

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»» ¼ teaspoon black pepper »» ½ scotch bonnet pepper minced »» to season chicken »» ½ teaspoon salt »» ¼ teaspoon black pepper »» 1 tablespoon oil (to season chicken) »» 2 tablespoons coconut oil (to sear chicken)

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Shallot Garlic Butter »» 2 tablespoon finely minced shallots »» 1 teaspoon thyme leaves »» 2 garlic cloves shredded »» 6 tablespoons salted butter »» ¼ teaspoon black pepper »» ¼ teaspoon sea salt »» 1 teaspoon honey

Chicken Brine (overnight) »» 1 whole chicken »» 2 tablespoon allspice berries »» ½ cup salt »» ¾ cup sugar »» 1 cup buttermilk powder »» 4 sprigs thyme leaves »» 1 whole onion sliced »» 1 cup hot water »» 10 cups cold water

Spicy Coconut Sauce »» pan drippings »» ½ cup water »» ½ cup coconut milk »» ½ scotch bonnet pepper »» ¼ teaspoon salt »» 1 ½ tablespoon honey

Instructions For the brine »» Brine the chicken over night by dissolving the salt and sugar in the hot water. »» Add the cold water, buttermilk, onions, allspice, thyme leaves and clean whole chicken »» Close the lid and place in the refrigerator overnight.

For the butter »» Whisk all the ingredients together until completely incorporated and forms a paste. Do not allow it to melt »» Store in the refrigerator after mixing.

For the roasted chicken

01 Preheat the oven to 350 degrees. 02 Place a large skillet on the stove on high heat. 30 | INDULGE

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Cut the pears in half and remove the seeds with a 03 melon baller.

Chop the shallots in large chunks and cut the carrots 04 in long thick slices.

05 Add the carrots, shallots and pears to a large bowl. In a small dish make a marinade by whisking together 06 the shredded ginger, finely chopped parsley, scotch bonnet pepper, coconut oil, honey, salt and black pepper.

Pour the marinade over the carrots and pear mixture 07 and stir completely set aside. Remove the chicken from the brine wash completely 08 and thoroughly pat dry.

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Turn the chicken breast side down and cut along each side of the back bone removing a one inch wide section from the tail bone to the neck. Open the chicken, breast 10 side down and remove the

breast bone and cartilage by slicing a white membrane at the top to reveal the bone and pop it out.

Run your fingers under 11 the skin to separate the

connective tissue from the meat without tearing.

Again Pat dry the bird 12 thoroughly drying under the skin if possible.

Take a large fork full 13 of shallot butter and place

Cook it in the hot oven 18 for 30 minutes. Add the pears to the 19 baking sheet tucking them

close to the chicken turn some cut side up and some pieces cut side down. Bake for another 30 minutes.

Lower the heat to 330 for an additional 15 minutes of cooking. Remove from the oven 21 after the last 15 minutes.

Place the chicken and veggies on a platter and allow it to rest.

Pour the water on the 23 baking pan with the drippings

(browed and burnt bits) to help loosen them from the pan.

under the skin of the breasts, thighs and legs. Push the butter around under the skin so it covers as much meat as possible.

Pour this water into a 24 sauce pan, add coconut milk,

salt, black pepper and oil.

Slice the chicken, serve 25 with sauce and roasted carrots

Season the outer portions 14 of the skin and underside with Pour coconut oil in the 15 hot skillet and allow it to heat up.

Place the whole chicken 16 skin side down in the hot

skillet and allow it to brown for 3-5 minutes before flipping and browning on the other side.

Arrange the carrots 17 and shallots in the center of

a baking sheet and place the chicken on top of it breast up.

scotch bonnet pepper, honey, salt, and reduce to a thick sauce.

and pears.

Greedy Girl Cooks

Chantay Campbell, Food Blogger .

ome things in life can scar a person; an exploding pressure cooker filled with rice for example, or an inedible pot of steamed fish, scales and all. A normal twelve year old would be scarred for life and not want anything to do with cooking, but not Chantay Campbell. These were her humble beginnings cooking in the kitchen. Her love for food spans as far back as she can remember. She was always in the kitchen with her mother, passing items, stirring and chopping. Her affections were always split between food and art, her artistic side manifested itself in the form of Architecture and Urban Design, areas in which she holds a Bachelors and Master’s degree. Nevertheless, cooking was always her passionate hobby, and in 2013 the self-proclaimed “Greedy Girl” turned her hobby into the popular blog Greedy Girl Cooks. On this forum she cooks and shares a plethora of recipes; everything from appetizers to dessert. It is her belief that everyone should be able to cook and prepare quality delicious meals for themselves and their families. After all her motto is “If you can’t cook you shouldn’t eat.” Email Chantay at greedygirlcook@gmail.com Follow her on Instagram @greedygirlscooks

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GREAT TASTING PIZZAS .

Havendale: Barbican: Liguanea: Ocho Rios:

925-5905, 969-7182-5 Mandeville: 625-0247-9 Braeton: 978-4126-8 949-3706, 949-0138, 989-4069 927-1916, 977-2884 989-3460, 822-0878, 823-4752 974-2221, 974-4036, 974-6501 Bogue: 953-6388-90

New Kingston: Montego Bay: Angels (Plaza):

920-8656-8 971-5379-82 602-5794-7

Limited Time Offer. While Supplies Last. Conditions Apply. Visuals Shown Are Representational.

R.S.V.P.

BLUE RIDGE RESTAURANT • PHOTOGRAPHY: TEAMDWP STUDIOS by DWAYNE WATKINS

About 35 minutes past Papine, in the centre of Gordon Town, you make a right in front of the police station. Now, follow that road for about 20 minutes then make a left at Guava Ridge. If you’re not sure you’re at Guava Ridge, just ask. Next, hang a right at Quashie Gap and a few chains away you’ll find Blue Ridge Restaurant and Cottages on the left. There are signs posted along the way so you shouldn’t get lost. However, if you do happen to get off track a bit, not to worry, you’ll receive a call from either owner - Sarah or Tabetha, just checking up on you. That is, once you had made a reservation.

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or new patrons to make the almost one hour trek up K i ng ston’s magnif icent Blue Mountains, Sarah is accustomed to hearing diners murmur “This place better be worth it.” She smiles when she hears those words now, because she knows just how much work goes into creating an experience that truly satisfies. “When our diners leave at the end of their meal, we part with hugs and kisses,” says Sarah. Not your typical restaurant behaviour, but for Sarah, there’s nothing typical about what she set out to achieve. Like most chefs, her love affair with cooking goes way back. Having graduated from Johnson & Wales University, Sarah dreamed of opening her own restaurant. Her mother’s untimely passing stirred in her the desire to return to Jamaica to be with her father, reconnect with her roots and spend more time with her family. When the opportunity arose for Sarah to open her own restaurant and retreat in the picturesque hills of St. Andrew, she didn’t have to think twice. Sarah already knew exactly what she wanted. She knew the type of food she’d offer, and just how she’d serve it. She knew who she’d partner with and she knew where her restaurant would be. The only thing she didn’t know was that she’d have so much fun doing it. “The support I’ve received from friends, family and from the power of word-ofmouth has been unbelievable.” While Sarah lists Julia Child and Gordon Ramsay as the chefs she most admires, she credits her mother Susan Alexander, with being her greatest inspiration. “My mother taught me many different styles of cooking. I learned to cook well, but most importantly, I learned to cook with passion. It’s really important to me to make great food but also to give .

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Bacon-Wrapped Plantain with Cilantro Cream Sauce

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Blue Ridge Pork Chops in a Guava Glaze with Mashed Potatoes

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Grilled Shrimp with Pineapple Salsa

Blue Hot Chocolate

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Homemade Chicken Pot Pie

Popcorn Shrimp

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my guests a unique dining adventure.” Blue Ridge is intimate and romantic and each meal is handcrafted to satisfy your culinary desires while adding a little drama to your life. It is art meets food at the theatre; on your plate. A creative fusion of traditional and contemporary cuisine, the meals offered on the Blue Ridge menu satisfy diners of any age and style. The restaurant front-of-house and the nearby cottages, are run by Sarah’s

Flaky Thai Donuts

friend of 15 years. Tabetha, also passionate about food, relocated to Jamaica from San Jose. Together, they come up with the dishes and then they have fun creating the out-of-the-ordinary accessories and embellishments that accompany each presentation. Blue Ridge Restaurant is a French-country styled restaurant nestled in the temperate climes of Northern St. Andrew. Enjoy an overnight stay and awaken to the beauty of the Blue Mountains at sunset. Cottages are available on property. Note to self: carry your sweaters! You’ll enjoy the chilly breeze, but I promise you’ll also appreciate the advice! Open weekends Friday to Sunday...for reservations call 876-562-7580.

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PHOTO: TEAMDWP STUDIOS by DWAYNE WATKINS

Decanted

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BY DEBRA TAYLOR

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“All champagne is sparkling wine, but not all sparkling wine is champagne” ISSUE 4 • 2015

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Champagne is an indulgence often associated with celebratory moments or opulent occasions!

erving champagne is an art and it begins with choosing the ideal champagne through to pouring it in the right glass, to pairing it with food. Whether it is champagne or sparkling wine, the bubbles in this style of wine cleanse the palate and its high acidity provides a refreshing taste…the perfect indulgence as the most indulgent time of the year approaches. Champagne has to come from the Champagne region of France and continues to be the “gold standard” of sparkling wine. Sparkling wine from other regions is referred to as Cava in Spain, Sekt in

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Germany, Spumante in Italy and sparkling wine in Australia, the US, New Zealand and South Africa. Different methods can be used to achieve sparkling wine. Most, but not all, sparkling wine is white and dry (brut) following the French Champagne style, while others are sweet in the Italian Asti Spumante style. If brut is too dry for your palate, indulge with off-dry and rose champagnes.

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This Season, Our Indulgent Suggestions Are:

Champagne: »» Perrier Jouet Belle Epoque - The attack is lively, has marked minerality that feels both elegant and rounded. Sensual and silky, harmonious and beautifully balanced, the flavours mingle to leave a long, fine finish. »» Blason Rosé - A delicious blend of rose and orange flowers. Sensual freshness and fullbodied aromas. With its sharp and strong sensation, the Blason Rosé is a supple and complex wine. Rich and long in the mouth.

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Sparkling wines can be indulgent too and a range is available for your drinking pleasure: »» Santa Margherita Prosecco, Italy »» Ruffino Prosecco, Italy »» Montes Sparkling Angel, Chile »» Graham Beck Brut, South Africa In the case of Champagne or Spark ling Wine, price is usually a guide to quality as bottlefermented champagne and sparkling wine use labor-intensive production and the price reflects this, while carbonated styles are usually a lot cheaper. Always ser ve your champagne cold and in the traditional champagne flute as its tall narrow shape will preserve the sparkle best as you indulge… ISSUE 4 • 2015

Table & Cheers

Uncorked Uncovered .

BY JO-MARIE BENNETT • PHOTOGRAPHY: TEAMDWP STUDIOS BY DWAYNE WATKINS

The call for Kingston’s food scene to match the level of its’ global metropolitan counterparts is being answered one dining destination at a time. Take a seat in this newly refurbished bistro, and you can quickly envision

hether you’re dining out with friends, there for the wine, the cheese or a combination of all of the above, chances are you’ve selected the perfect getaway spot that’s hidden in plain sight in Liguanea, the heart of one of Kingston’s burgeoning commercial districts. You may find it challenging to leave this chic Kingston fromagerie of sorts that inspires chatter and laughter known to erase cares and eliminate stress upon entering

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yourself transported to a premium wine & cheese hotspot in Manhattan, London’s West End or perhaps somewhere along Rue de Carrieres in Montreal.

Welcome to Uncorked Bistro, a chic and cultured wine & cheese shop. As far as specialty food shops around the world go, Uncorked is as authentic as it gets. The ambient atmosphere at Uncorked provides the perfect gathering place for friends & family alike.

Say Cheese… Cheese shops across the globe have one thing in common – each one has at least one person in charge that is passionate about cheese. Stocking over 40 cheeses from

a variety of locations around the world, Uncorked’s cheese list is meticulously curated by Anna-Kay Von Dueseln who passionately but carefully selects some of the most delectable cheeses available on the island. When asked which cheese she would recommend, her eyes immediately illuminate with excitement as she describes the attributes of the cheeses she has on offer. Whether you’re in the mood for a hard cheddar or the soft ‘melt in your mouth’ brie, the most neurotic turophiles will savour the cheesy goodness on offer at Uncorked.

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Baked Brie with Pepper Jelly, Carmelized Onions, Sliced Almonds, Figs and Honey

Cheese 101: If you’ve never looked beyond processed cheddar and ventured deeper into the incredible world of cheese, we invite you to indulge your taste buds in the delectable treat that is artisan cheese. With a wide variety of cheeses to explore, you’ll soon discover a gastronomic adventure second to none. Cheese is divided into four popular categories; Firm and Hard, Semi-Hard, Soft and Semi-Soft Ripened and Fresh. Firm and Hard cheeses like Gruyere and

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Parmesan are aged for long periods and have a dense texture. These cheeses are characterized by rich and complex tastes and are great for grating over a fresh salad or pasta dish. Semi- Hard cheeses like Gouda and Manchego are commonly found in both household and gourmet kitchens and are very versatile. They are neither soft nor hard and function well as a condiment to your favourite sandwich or included in a casserole.

Soft-Ripened Cheeses like Brie and Camambert are often creamy and buttery, and pair well with crackers and breads due to its smooth consistency. Fresh Cheeses like cream cheese, cottage cheese, mozzarella and ricotta are typically rind-less and are not aged for long periods. They are excellent for adding consistency, texture, and ‘weight’ to dishes like lasagna, casseroles and cakes.

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Seafood Linguine in a White Wine Sauce

Judy Salad with Grilled Chick Strips, Carmelized Walnuts, Sour Cherries, Mixed Greens, Feta, Olives, Tomatoes and Apples

3 Rules-Of-Thumb When Buying Cheese: If you don’t know what to buy, just ask. Anyone 01 selling quality cheese should have the knowledge to share

the basics on cheese selection with you.

If your cheese is discoloured, or smells like sour milk 02 or ammonia, it’s probably ‘off ’. I’d pass on it. If you’re not

sure and insist on buying that cheese, only get a small piece. The truth is, ‘bad cheese’ is not really harmful; it just leaves a bad taste in your mouth.

Cheese Platter

Be adventurous with cheese. In Jamaica there’s a popular term used when purchasing on-the-go foods - ‘taste & buy’. Ask your cheese vendor for a tasting sample and they’ll likely be happy to oblige. This is a great way to spot your favourites by learning to discern the flavours and qualities of the different cheeses.

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Napoleon Tower â&#x20AC;&#x201C; Stacked Grilled Vegetables Drizzled with Balsamic Vinegar

“ T here’s a warm authenticity about Uncorked that I really love. T hat’s not easy to fake. You either have it or you don’t.” -

Winston H., World traveler

Black Angus Burger with Crisp Plantain Chips

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Wine Much?

Food Fetish

With a substantial wine list, Uncorked offers a selection of fine wines unmatched by any wine purveyor in Kingston. With wines available by the glass to bottle service (if you wish to share), you’ll be sure to experience a taste of the globe during your next visit. Journey to New Zealand by trying the Kim Crawford, or South Africa by sipping on Bainsway and Chocolate Block and do some California dreamin’ by trying Hahn Estates and Prisoner wines. If sitting at the bar isn’t for you, feel free to purchase a bottle (or two) for your next gathering or late night movie at home.

Looking for foods that tantalize your taste buds? Uncorked features an adventurous menu that easily surpasses the expectations of your average wine bar. Tapas included, you’re bound to find just the right meal to satisfy your palate, regardless of the size of your appetite. You’ll be hard-pressed to find a favourite, but you’re sure to find something to indulge in regardless of your palate.

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There are so many ways to celebrate and most of them require a glass, lots of ice and something delectable to pour inside. So as the parties begin (or in some cases continue), why not get creative, think beyond the bubbly and raise your glass to 3 not-so-ordinary ways to say Cheers! So pour slowly, savour the aroma deeply and as always, enjoy responsibly.

POMEGRANATE MARTINI Glass Type: Cocktail Glass Taste: Fresh, Fruity, Sour, Sweet Main Spirit: Vodka

What 2 Parts Absolut Citron 1 Part Pomegranate Juice 1/2 Part Triple Sec 1 Dash Lime Juice 1 Twist Orange

How Fill a shaker with ice cubes. Add all ingredients. Shake and strain into a chilled cocktail glass. Garnish with orange.

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GIN PROSECCINI Glass type: Martini Glass Taste: Dry and bubbly Main spirit: Gin and Prosecco

What ¾ cup Hendricks Gin ¾ cup Prosecco 2 teaspoons dry vermouth Cocktail olives

How In a cocktail shaker half full of ice cubes, combine gin and vermouth. Shake well then place in the freezer to partially freeze. When ready to serve, shake again and strain into martini glasses, then add Prosecco. Garnish with olives and serve.

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8 Gifts to Wine, Dine & Lyme

Kitchen Aid

Gift Ideas for Entertaining!

Whether it’s Christmas, a birthday, or ‘just because’, there are some gifts that are appreciated all year round. Head over to Uncorked for a little retail therapy and you’ll be surprised to find that you can easily scratch a few names off your gift list! Put a smile on the face (and a glass in the hand) of your wine-and-food-loving friends with any (or all) of these great items that’ll be bound to come in handy sooner than later.

MARQUIS DECANTER In days of old your decanter, if you had one, told a story of old world class and sophistication. Today’s decanter continues that story while adding a touch of modern simplicity desired by many, and enjoyed by few. This hand-blown, crystal liquor decanter exudes effortless flair with clean lines and a smooth finish. Entertain confidently and present your favourite spirit with style and grace. $5,100

CELL AR TROLLE Y You don’t need to be a complete wine aficionado to fall in love with this cellar trolley. Heading up to the hills for a picnic or hitting the sands for a day at the beach? Your day is made easier with this $10,530

WINE AND CHAMPAGNE GL ASSES “I have enough wine glasses,” said no one, ever! If you’re like most folks, you too probably suffer from glass breakage – some at a faster rate than others. Well, help is here. We dare to you to take a closer look at these drinking vessels before you decide just how durable they are. Glass or no glass? That is the question. What pray tell, is the answer? Check them out for yourself. You’ll be glad you did! Flute $680 Wine $910

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FONDUE STOVE

By Boska Nero This set comes with fondue forks and is perfect for six people who love – you guessed it, cheese fondue. Hot, gooey and divinely indulgent! If you love cheese fondue, then you’ll definitely love this Fondue set. The pot is ceramic and its insulated handle makes for easy and burnfree sharing. Try fondue-ing; a great way to end any small gathering of friends. $10,900

POTLUCK TOTE Up the ‘cool’ ante when heading to The Jones’ for dinner with this potluck tote. Gone are the days of walking with pot holders or dish towels when you’re carrying your favourite dish to share. This insulated carrier bag will keep your meal warm for up to 2 hours, so reheating your already-perfect-meal will now become a thing of the past. $3,950

K NIVES

CHEESE BOAR D

By Tridente These fellows here are comfortable to hold, extremely sharp and easy to re-sharpen. What more would you want in a knife? Maybe it ’s the beautiful solid wood box set that these no-stain, steel blades call home! Knives make great gifts for any kitchen. $7,900

Rustic Farmhouse Wood and Slate “Which cheese is this? ” No need to answer that question any more. The inset slate on this serving board allows you to label your cheese right there for all to see. It even comes with 2 pieces of soapstone chalk. The flip side of this board doubles as a sturdy chopping board and the grain detail makes for a beautiful showpiece. It ’s win-win whichever way you take it. Large $6,330 Small $4,520 All prices listed are in Jamaican dollars and do not include G.C.T. All items shown are available at Uncorked.

PICNIC BASK ET By Pioneer If intimate dining is your game, then this picnic basket is calling your name! Designed for deluxe service for two, in a durable wood, canvas and leatherette basket complete with cutting board, cheese knife and corkscrew. A pair of everything else you’ll need is in this ark; plates, wine glasses, cutlery and linen napkins. It also comes with a large cotton blanket, but that ’s just for one. Go figure… $17,500

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Chargrilled Rack of Lamb with Eggplant Caponata, Three Olive Salsa, Mint Oil

BY MICHELLE GORDON PHOTOGRAPHY: TEAMDWP STUDIOS by DWAYNE WATKINS

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When an entire event with 8 acclaimed chefs is dedicated to nothing but pork, you know you’ve found a set of folks who take this meat seriously. Call it what you will; Arnold, Trenton or the ‘Other White Meat’, it really makes no difference... pork is a serious matter for many Jamaicans. Taste Is Everything INDULGE

A .

sked to choose a cut and ‘make it their own’, these top chefs delivered flavourful surprises that had everyone rolling around, happy as a pig in… mud! Chefs Gairy Bowes, Alexa Von Strolley, Shea Stewart, Simon Levy, Dale Delisser, Christian Sweeny, Sarah Willers and Chantay Campbell took up the mantle and with close to 600 patrons, the inaugural staging of the Jamaica Food & Drink Festival (JFDF) kicked off its first event as Pork Palooza satisfied the taste buds of pork-lovers from across the island. The 4-day multi-event festival witnessed the presentation of over 40 celebrated Jamaican chefs and the successful amalgamation of wines, spirits and non-alcoholic beverage brands. Jamaica is home to a few household name festivals that have consistently attracted both local and international patrons. Lovers

of music, art and culture flock to the island annually to learn about and be entertained by connoisseurs of their crafts. Food festivals around the world all began as a celebration of food – a winning concept that has naturally blossomed and grown into more of a celebration of all aspects of life, of which food plays a significant role. The list of sought-after international food festivals is growing each year. Consecutive days of eating, drinking and socializing, are marked on the calendars of food-lovers around the world, and the Jamaica Food and Drink Festival now joins the ranks of formidable festivals worth the journey, whether from near or far. And, while you’re guaranteed a good time, it is most importantly an indication of where Jamaica’s food culture is going. Culinary conversations are on-topic. They’ve always been actually. But now, with an overwhelming increase of enthusiasm in many aspects of the food

SwineApple by Chef Joni McKenzie

4 Pork Ramen Soup by Chef Simon Levy

Sushi Platter by Roe Japanese

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Lamb Skewers served with Herb Crusted Dijon Mustard

industry, there’s never been a more exciting time to celebrate food. Jamaica as a proverbial cultural melting pot offers an ideal array of culinary explorations. There are as many (if not more) nationalities represented on this tiny isle, as are at a sitting of the United Nations congressional. And for the most part, they all share the common bond of a passionate love of food. It is after all, the backbone of health and the glue of family life. The Jamaica Food and Drink Festival, whose genesis is a deep-rooted love for food, celebrated not just select aspects of the culinary journey, but it distinguished some of the methods loved dearly by

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Jamaicans at large. Crisp, which sampled the hands of known greats like Evrol Ebanks, Susanne Couch, Mark Cole, Lorraine Fung, Lisa Gordon, Gariel Ferguson and newcomer Charissa Henry, was an ode to our undying love of fried foods. In today’s healthconscious world, many kitchens now experiment with new and alternative methods to the process of deepfrying. But according to award-winning chef Gariel Ferguson, “It’s all about balance. Our love of fried foods over the years has brought us lots of pleasure. But the key to enjoying such foods lies in the way in which we balance our consumption of fried food, by thinking of it as a tasty treat and not a food group.”

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If you travel the length and breadth of Jamaica, you’ll notice soon enough just how important food is to our people. In the heart of our cities, there’s not a street corner without a shop selling ‘bulla in a glass case’, or a handcart man with fresh jelly coconut. If there’s not a cook shop nearby, you’ll likely find a soup lady ready to serve you a boiling, hot cup of soup. Meet Street, the only event in the JFDF family that spanned two days was a heterogeneous celebration of this part of our culture; the streets.

rom the provision of basic pre-packaged snacks to today's growing market of street meals, JFDF declared the arrival of food trucks to Jamaica’s foodie conversations. They are here to stay! Food trucks afford increased access to good food on a regular basis, and Meet Street brought that to the fore. The numbers are growing, and the strength of this dining option shone brightly under the stars during the first staging of Meet Street. Veggie Meals on Wheels, Liqy Liqy, House of Loaves, Copperwood Road Hog, Soupy John, Tutti Frutti, Bad Dawg and Fish Pot can all testify to their burgeoning popularity. Food for Jamaicans is not just about filling our tummies; it’s about the satisfaction you get from the gathering together of friends and family, the ease of interaction shared and the

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“If you travel the length and breadth of Jamaica, you’ll notice soon enough just how important food is to our people.” ISSUE 4 • 2015

Lamb Sliders with Curry Aioli

Grilled Lamb Kebabs with Minted Yogurt

Sweet Delights from Chocolate Dreams

combination of cultures therein. Throw in the chance to make some memories along the way and you have a great recipe for deliciousness. A fusion of Jamaica’s cultural uniqueness was skewered to perfection for Stix & Stones, JFDF’s platform for speared meats and iced cocktails. “The definition of an easy meal is one where I don’t have to be tethered to a table.” So says Anna Stevens, a self-confessed foodie, whose attendance at the event she describes as ‘well worth it.’ A taste of Greece with Chef Alex Antaeus from Opa, a little Japanese from Roe and the ever-tasty Jamaican

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blend from Jacqui Tyson rounded out a balance of cultures. Allison Porter-Smalling, Michelle Smith of Chocolate Dreams, Kenard Swaby of Regency Restaurant and Sasha Palmer of Liqy Liqy completed the list. Part and parcel of supporting Jamaica’s growing food and beverage industry is the exposure to, and seamless integration of fine dining to what could be termed as an otherwise elementary palette. Across the island, the knowledge of, and consumption of wines and finer spirits is also on an upward trend. Red,

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White & You at Devon House Mansion and the curated Brunch at the Gallery at Kingstonâ&#x20AC;&#x2122;s iconic National Gallery, spoke to the influence of arts and culture, and reiterated our ability to integrate varying art forms. We have fallen in love with wine, and with enough literature on wine for us all to recognize the power it has to transform a meal from nice to indulgent. Repositioning Kingston as a destination city does not only lie in our ability to attract visitors to the Bob Marley Museum or Hope Gardens. There is allure in the beauty of our rich artistic history that dates back to the previous century and beyond. The National Gallery of Jamaica, located in downtown Kingston, is home to some of the finest works of art to emerge from a people that embrace, create and redefine art as the decades pass by. Combine that art with the culinary skill of chef sisters

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“ Repositioning Kingston as a destination city does not only lie in our ability to attract visitors to the BobMarley Museum and Hope Gardens.” Taste Is Everything

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Suzanne and Michele Rousseau and one might say Kingston is on the brink of an artistic renaissance, of aesthetic and gastronomic proportions. Plans are already underway for JFDF 2016. The movement to highlight Jamaica’s changing culinary scene and promote Kingston’s appeal is ‘bubbling, bubbling like a pot.’ See you next year for what promises to be an unforgettable series of events!

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MAKE GIFT-GIVING A PIECE OF CAKE.

F&B Downtown:

The Metropolitan Chic Eatery

BY AYESHA YHENTL â&#x20AC;˘ PHOTOGRAPHY: TEAMDWP STUDIOS BY DWAYNE WATKINS

Undoubtedly one of the most unassuming locations for a restaurant that can only be categorized as the epitome of epicurean. F&B Downtown is simply a diamond in the rough. Hailed as the place for young professionals, seeking to relax and get away during the workday while enjoying great food, this unique new restaurant has truly made a name for itself.

Mixed Garden Salad with Grilled Chicken

efinitively baronial in design, the atmosphere and ambiance of the restaurant begins before you even enter their doors. Located at 107 Harbour Street, in the heart of Downtown Kingston, F&B Downtown has been uniquely praised as being metropolitan chic. Designed as an eatery inside a jewelry store, the directors have been said to have distinctively sparked the spirit and intent of restoring Downtown Kingston to its former glory as a metropolitan hub. The Swiss Stores Jamaica Outlet that has occupied the space for over 50 years serves as a land mark building for the area. Seemingly untouched, the exterior of the building reflects the antiquity of the city, and the history of the streets. But on entering the building you are easily transported to a café or bistro in Times Square New York. “Immediately as I stepped through the door, I was like ‘This is New York.’; and New York is like one of my favourite cities, in life.” – Richard Field. The eclecticism of the design is inspiring; the merger of two very distinct worlds and times in Jamaica, the past meeting the present tells the history of the Swiss Stores brand. The soft lighting, ruby red walls, worn, untiled floors, seemingly exudes an atmosphere of calm, inspiration and relaxation in an otherwise .

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busy area. Sublimely decorated with numerous black and white photographs from local photographers, depicting Jamaican culture; contemporary pieces of art, pictures of fashion icons and antiques of yesteryear, the eatery tells a story by finding the unique balance between old and new. With several notable areas to sit and eat, sit and work or have a meeting without interfering with the business of buying high end jewelry, the directors have managed to find the perfect design to merge fine dining and the indulgence of buying fine jewelry. The ambiance of the restaurant is only complemented by the warm and welcoming presence exuded by management and staff. Ueli Bangerter, Managing Director of Swiss Stores Jamaica can be seen regularly on the floor interacting with customers and staff. This only adds to the feeling of being welcomed and comfortable. Traits that have been undoubtedly passed on to the staff that are equally warm and inviting. “You feel like they know you. Even though you think they won’t remember you, they remember your face and that feeling is amazing. And the pasta is divine; Heaven in a mouthful.” – Jaye Anne O’Connor owner of Ms. Jaye Design Studio Tantalizing dishes and a variety of menu options uncommon to what is typically found Downtown. Menu options such as

“Immediately as I stepped through the door, I was like ‘ this is New York.’; and New York is like one of my favourite cities, in life.” – Richard Field

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Chicken Alfredo

Downtown Fried Rice with Pork, Chicken and Shrimp

soups, sandwiches, salads, pastas and wraps, all at reasonable prices. With a fully equipped bar area which offers a wide array of sodas, natural juices, spirits, wines and hot beverages, the eatery has something for everyone. Notably delicious was their penne pasta with grilled chicken. Cooked to perfection and made from a signature coconut milk Alfredo sauce, complemented by their all natural sorrel drink perfectly sweetened and spiced with ginger.

T Stir Fried Vegetables with Chicken

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he restaurant opens for breakfast, which is offered from as early as 8:00am to 11:00 am, with lunch being offered from 12:00 noon to 3:00pm, followed by what F&B has called early dinner

from 3:00pm to 5:00pm, open from Monday to Saturday. F&B Downtown has certainly created an indelible mark on our palette, not just with their food, but the dining experience that they have sought to create. F&B Downtown and Swiss Stores Jamaica have unquestionably sparked the restoration of Downtown Kingston and initiated the reimaging of the city. With plans to further expand the restaurant adding new dynamics to the business, one can only expect them to continue redefining how we see business in the future.

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To Market To Market

The Food Basket BY AVA GARDNER • PHOTOGRAPHY: TEAMDWP STUDIOS BY DWAYNE WATKINS

If you’re content with battling traffic, making multiple stops in search for what you want and then waiting in line at your neighbourhood grocery, then by all means go ahead. However, if you enjoy the modern convenience of simply placing your order and receiving delivery, then this service is just for you.

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he system is and very fresh. The cool temperature of the simple; it starts region is great for growing vegetables, but with receiving organic and terrace farming is not without an email list its challenges. “The insects love kale and of ava i lable it’s also a very weather sensitive crop”, products and Robyn stressed. Kale has been described ends with having farm fresh salads, herbs to be one of the most difficult crops to and produce delivered to your doorstep. It’s maintain, but given the recent increase as easy as that. “People are becoming more in demand for green juices, kale chips health conscious, yet we are also busier, so and other health food items, Robyn and having healthy food ‘come to you’ is an ideal her father maintain their commitment scenario”. Robyn Fox, co-owner, tells of to pesticide-free farming despite their the inspiration behind starting The Food challenges. Food Basket offers a combination of Basket. Established as an organic farm located in-season vegetables and ground produce in the cool climes of Jamaica’s famous Blue sometimes from local famers. Yellow yams, Mountains, The Food Basket grows farm scotch bonnet peppers, cho cho, green fresh produce some of which are not easily bananas and pak choi are popular foods accessible in other parts of the island. 17 that find themselves in the kitchens of miles from Kingston and some 3,500 feet many Jamaican homes. Include some garlic above the sea you’ll find The Food Basket chives, butternut squash, eggplant and farm, which through simple wordplay arugula in your order and you’re bound means just that. to open up your inclination to culinary The Food Basket is one-third of exploration. 17MilePost - a Real Jamaican Experience, Your Food Basket order arrives fresh a tri-fold business that also includes from the farm and can be filled with more accommodation at Mount Edge Guest than just provisions from the earth. Robyn House, and food and culture at the popular and her father blend and make a range of EITS Cafe (Europe In The Summer). herb pestos, and dressings to compliment EITS Café is supported by Food Basket their salads. Add to that a range of herb and offers possibly the freshest ingredients and scotch bonnet butters that compliment around. Using the old subsistence method their whole wheat, regular and herbof preparing food from farm to table, the infused breads. Yes, please for fresh breads! integrity of the ingredients is preserved, “My father learned to bake bread during the with the source being right in the ‘back years he lived in France. His homemade bread recipe is perfect; flour, water and yard’. Indeed, nearby the property’s river one yeast recipe baked in a dutch pot. A simple can clearly see tiers of labeled gardening bread is the best!” Do yourself a favour and get on The boxes of herbs such as parsley, basil and cilantro; Robyn’s favourite. “I love the Food Basket mailing list. You’ll love the flavour of cilantro as I’ve always had a variety, the quality and most of all, the love for Indian cuisine and cilantro is convenience! an essential ingredient in that cuisine”, Email Robyn at foodbasketjamaica@gmail.com she explains. Robyn refers to the herb popularly used in the preparation of ethnic dishes, slightly citrusy, slightly peppery .

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A Time to Dine

STYLIST: AIESHA PANTON & TAI FLORA LIMITED • PHOTOGRAPHY: TEAMDWP STUDIOS BY DWAYNE WATKINS

There is something about sitting at a table for a meal and being rewarded with good food and good company. It’s the kind of experience that fills more than just your tummy, nourishing the heart, soul and mind. No matter the type of meal, the tabletop serves as its core, acting as a blank canvas for hosts to add colour and texture, implement visual patterns and tell a story through style and creativity. Having decided on a theme of your choosing, tabletop settings will combine flowers, vases, ISSUE 4• 2015

linens, china, glassware and silverware to set the tone for your culinary experience. While giving consideration to the space – indoors or outdoors for example - tabletops can be opulent and posh, stark and simple or anything in-between. Arrangements may vary in height and color, just as tables may vary in size and shape such as round, square or rectangular. No matter the occasion, inspiration awaits and there are countless ways to make your presentation special. Taste Is Everything INDULGE

Opulent Banquet-Styled Setting For 12 Opulence, by definition, refers to the ostentatiously costly and luxurious. But if opulence should seem an unattainable luxury, worry not, as a fair measure of design flair is all that is required to transform any table from drab, to chic. Starting off with a white base and building on that is a great start as white is so versatile, it can be dressed up or down. And who doesn’t have white dinnerware? .

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Incorporate elegance with metallic accent pieces for that special touch, we suggest gold for an awe inspired moment experienced by guests upon seating. What’s great about gold, silver, copper and other metals is that their sparkle elevates the decor.

Tip: Make sure to use your best stemware. With highend stemware, mediocre wine tastes great.

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Family-Styled Picnic Setting For 6 This modern rustic look works just as well for a backyard party as it does for relaxed indoor meals. Bright dinner plates stimulate the eyes while adding a welcome burst of colour against a bare tabletop. A burlap runner against a wooden finish and greenery interspersed with your favourite citrus complete a look that’s casual and inviting while encouraging healthy snacking before, after

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and even during a meal. The appeal is that it’s unfussy and it embraces nature, a very important element to any picnic.

Tip: Complement the theme by hand-writing personalized menu cards for each of your guests and create a selfservice beverage station on a side table to allow guests to help themselves.

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Intimate, Sexy-Styled Setting For 2 Nights out are great, but nights Tip: Set a bottle of champagne in with the one you love are a to chill on ice. Use an icetreat and add an elevated level bucket which has a mixture of of intimacy to romance. Pairing water and ice – you can cool bold, solid colours elevates your a bottle of champagne to the dining experience, while keep- right temperature in 15-20 ing distractions from your lover minutes like this. to a minimum. Forgo harsh Tablescapes styled by Tai Flora www.taiflora.com T: 953-9485 lighting and illuminate your China & glassware provided by Azan’s meal with several lit candles Super Centre set inside glassware designed 15 Old Hope Road, Kingston 5. T: 876-929-2461. E: azansupercentre@ to reflect and refract lighting. gmail.com

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Road Trip

Oswalds

Alligator Pond, Manchester

PHOTOGRAPHY: TEAMDWP STUDIOS by DWAYNE WATKINS

The black sand beach along the Alligator Pond coastline listens and sparkles. Beautiful silver sand grains speckle the 3-mile stretch that takes you along the southern Manchester shore and west into St. Elizabeth. Close to the border of the two parishes, you’ll find Oswald’s; a relatively nondescript wooden shack that is no stranger to the limelight.

his seaside restaurant is already a household name in South St. Elizabeth. It has won awards, been featured on television and has received mention in both major newspapers. That’s what happens when you arguably prepare the most sought-after seafood dishes on this side of the island. People hear about you, want to know you and want to eat your food.

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Oswald’s is owned and operated by yes, you guessed it – Oswald; Oswald Powell. And if you ask the big man himself, he’s not bashful in telling you “Yeah man, I guarantee you going to love my food. Not like, love!” Not one with bark and no bite, and filled with confidence and bravado, Oswald is keen to get behind the grill to prepare what he describes as ‘heaven coming up’. “Ah hope yu hungry”, he laughs confidently as he walks off

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toward the kitchen. Alligator Pond is in Jer the parish of Manchester, ke dG rill ed and not St. Elizabeth as most Lo bs ter people seem to think. It is known for its active fishing community that depends Jer for the most part on the sea for its livelihood. ke dS na pp Entire households are comprised of fisher folk and er generations know the trade by rote. Scores of humble fishing boats dot the shoreline, and if you look hard enough, you’ll see even more boats plying their trade way out on the horizon. countryside. Oswald however, is not a fisherman. He is an Available as entrepreneur who can cook the life out of seafood. Pun the catch of the day, intended. In the midst of neighbouring competition, and all done to order, Oswald’s has built a strong brand through the Oswald’s offers eel, shark, preparation and provision of consistent, appealing octopus, lobster and some of the meals and quality service. “With the variety of edible largest king crabs I have ever seen! life in the sea, all of Jamaica could eat from the ocean… With strict adherence to local fisheries it would never run out and we’d never got tired of laws, all these are caught fresh daily, in it,” says Oswald. I guess there really is enough fish addition to the usual suspects from Jamaica’s in the sea. waters of snapper, king and a host of other popular Menu options at Oswald’s read more like that of fish favourites. a high-end ocean front restaurant in South Beach, If you call ahead to let Oswald know to expect you, Florida and less like that of a local ‘fish place’ in Jamaica’s you could potentially reduce your wait time for your

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Curried Octopus

meal to arrive. That is, if you want to. But you really don’t need to do that. Take your shoes off and get some sand between your toes. Take a stroll along the beach, skip a stone or two on the water and consider that life is about to get better. By the time our order is served, we are sufficiently famished and ready to hold Oswald accountable for his earlier challenge. What arrived could be perfectly coined as ‘food fi stone dawg’. Jerked parrot, curried conch, curried lobster, garlic grilled lobster, jerked octopus, garlic king crab, bammy sticks, festival twists and an assortment of beverages lay before us. Oswald relaxes nearby with that confident smile again, knowing that he was standing in the midst of four new converts. "Down to the scallion seasoning taste good!"

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Word to the wise: if Oswald’s ends up on your road trip schedule, do not stop to eat first. Pause along the way and enjoy the scenery; hang with the manatees if you are journeying in from the east, or if you’re coming from the opposite end, stop and take a cool selfie at Lover’s Leap. But whatever you do, do not eat before. Oswald’s requires space in your tummy. You have been warned. Enjoy. Call Oswald’s at 876-446-6089

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One Stop Driva

Murray’s Fish & Jerk Hut

BY LISA JOHNSON-MARKS PHOTOGRAPHY: DWAYNE WATKINS

Several years ago, when Jamaica’s national airline was still soaring the skies, the Captain in command of one of Air Jamaica’s southbound flights from New York, innocently told his passengers that if they wanted to know where in Jamaica they could get the best jerk chicken and pork, they should see him after they landed. The line to exit the plane only got shorter after persons were told “Murray’s in Clarendon.” Some were content with just the name, while others waited for directions.

ast-forward two hours, considering passage through the airport and the journey to Clarendon, (this was pre-Highway 2000), Murray’s Fish & Jerk Hut welcomed two brand new guests, fresh off the plane and ready to eat.

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This was the effect of word-of-mouth marketing at its finest, and true testament to the power of a good recommendation. Those visitors returned to eat more than seven times during their 2-week vacation; clearly, Murray’s was doing something right.

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Jerked Chicken

Jerked Grilled Rabbit

They’ve been doing it right for a while now. As a or fifteen years ago,” explains matter of fact, you may already know of them and Courtney Murray, owner and you’ve probably already even eaten there. That long operator of the establishment. stretch along the Toll Gate main road in Clarendon, “Rabbit meat is still relatively takes you to Murray’s now located approximately 35- new to our local market, but it’s gaining popularity at a 40 minutes outside of Kingston’s city limits, thanks to the new highway. So when you’re heading towards steady pace. The meat is very Jamaica’s south coast, Murray’s will be a perfect first tender so it absorbs flavour, pit stop to fuel up for the journey ahead. Never mind cooks quickly and is succulent Jerked Sausage if you ate before, there’s always space for a bit of to the bone.” jerked something! Jamaica’s iconic flavour, if ever there is such a ontinuing his thing, is smoked, grilled and cooked to perfection well-respected at this 17-year-old roadside haunt. Perfection is sojourn in the found in the details. The wood fire grill made from food industry, sweetwood or ‘ jointa’ as it’s known in ‘ jerking’ circles, Courtney maintains that or wild tamarind. The solid branches and sticks are the greatest compliment strategically positioned with just enough space for he can receive is a satisfied, the meats to both breathe and smoke simultaneously. repeat customer. “Although It’s the smoky flavour from burning wood, combined restaurants are dynamic and Jerked Pork with the spicy seasonings and homemade pepper options are plenty, diners want sauce that has captured the hearts and taste buds of consistency. They want to know that their meal will be satisfying even before they take the first bite,” he customers who often laugh in the face of hot pepper! Fish, chicken, pork and sausages name among suggests. “So there really is no room for complacency.” the most popular orders. And now with fairly recent Stop by Murray’s Toll Gate Main Road, Clarendon, 876-367-4967, 876-987-1111, info@ murraysfishandjerk.com exponential growth in ‘food explorers’, rabbits are As for the former Air Jamaica pilot who made that announcement, if you’re reading this, now hopping off the grill. “People are more willing Courtney would like to thank you with one month of complimentary lunch at Murray’s. Why don’t you give him a call? Tell him Indulge sent you! to experiment and try new foods today, than say ten

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My Kitchen

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Today, with less adherence to strict design formulas, the rules of engagement require little more than a happy homeowner and a creative designer. When the same person happens to fill both roles, you have a win-win situation, and had Lisa Chin stuck to the rules and traditions that govern kitchen design and décor, she probably wouldn’t be enjoying her new space as much as she does today. Gone are the days when kitchens confined designers to one dominant style. Dictated by geographical categories, you would once have described your kitchen as Scandinavian, French country, classic American or something of the sort. If Lisa hadn’t defied the skeptics who set their limitations based on personal experience, she’d probably never have learned that .

Does Size Mattter?

BY SASHA BROWNE PHOTOGRAPHY: DWAYNE WATKINS

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hat does matter, is knowing the wheres, hows and whys of making your kitchen come to life; where to put what, how to do it and just why you’re doing it. Take the space that you have, factor in the features you want included and then sit down to figure it all out before you start. “Doing the decor was my second job and also my favourite,” shares Lisa. She echoes the sentiment of almost every designer who revels in the joy of seeing an idea come to life. “Our kitchen is longer than it is wider, so that was critical in deciding the flow.” One of the benefits of living in a country that is replete with artisans is the ability to have custom cabinets built to fit specific dimensions as opposed to milled cabinets that are manufactured in larger quantities. Once you find the right team and have the ability to work along with them, you find that Jamaican woodwork artisans are extremely talented. Not having to choose between form and function, Lisa’s kitchen blends both requirements easily. “My island doubles as work counter, storage space and also cook book library. I love to cook, so that was a necessity for me. I dislike seeing clutter on the counter area, so I keep appliances and other kitchen accessories in the cabinets below. They come out only when needed.” The experts will tell you that you should leave a minimum of 36 inches for your aisles. For her kitchen, Lisa gave great consideration to knowing just how often her family entertained guests. “When cooking and entertaining I need ample space to move around, to access the pantry at the rear end of the room and plenty room for service.” So naturally, the island followed the length of the room, leaving sufficient walking space on all four sides. The additional sink fitted on the island surface is the most convenient station when the kitchen gets crowded during prep time for meals.

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The recessed lights in the tray ceiling, complemented by cylindrical chandeliers installed 30 inches above the counter creates just the right amount of space to facilitate having a meal, doing homework or for chill time with a glass of wine – key elements in the lifestyle of this busy family. Ultimately, when your kitchen is the heart of your home, as it is for Lisa, comfort is always key. “In any space, especially one as active as our kitchen, it was more important for us to create the design that comfortably fit the space we had, just as the design gods would have it.” closes Lisa.

Lisa’s Top 3 Space Saving Tips: »»

Avoid counter clutter by including a marketproduce breathable drawer to store away root vegetables and ground provisions.

»»

Opt for deep drawers to store pots and baking pans making it easier to organize and find kitchenware.

»»

Make a space for the trashcan in a sliding cabinet under or beside the sink. You’ll find it handy for discarding waste from plates and also for direct disposal of general kitchen sink refuse. Best part is you’ll eliminate any tripping over unsightly trashcans. Thank you to Lisa for sharing her kitchen with Indulge. Lisa is the owner of Fromage Gourmet Market at 8 Hillcrest Avenue, Kingston 6, 876-622-9856

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Trinsic™

ADD A TOUCH OF INNOVATION TO YOUR KITCHEN.

ACTIVE HOME CENTRE 84 Constant Spring Road Kingston 10 876.755.0027-8

Your kitchen faucet works hard. Filling pots. Washing dishes. Rinsing food. Delta has a range of kitchen faucets—in finishes to suit every preference— so you can customize your kitchen around your needs. Shop Delta Faucets at Active Home Centre in Jamaica.

www.activehomecentre.com

Exclusive Distributor of Delta Faucets in Jamaica

My Jamaican Indulgence The love affair that Jamaica shares with Japan is evident in so much more than the exchange of sushi and jerk chicken. The two countries share a history that goes back to the first official diplomatic relations in 1964. With more than 250 Japanese now naturalized Jamaicans, the flow of nationals from both territories settling on opposite soil further solidifies our warm relations. .

Taka Utoguchi My Jamaican Indulgence

â&#x20AC;˘ PHOTOGRAPHY: TEAMDWP STUDIOS by DWAYNE WATKINS

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948-1729 or 552-1274 .

ome 15 years ago one Taka Utoguchi came to Jamaica. A two-week island vacation just prior to that trip, led to the birth of an immediate and intense love affair with a nation, its people and its culture. Next to his family, Taka has two passions; Jamaican food, and Jamaican music. So it’s only natural that these are the two things in which he indulges the most. You may already know Taka. The story of his influence on the Japanese dining landscape in Kingston is no secret. He’s the now-famous Master Chef and Restaurateur behind Kingston’s quartet of Japanese restaurants at East Japanese, Majestic Sushi & Grill, East Japanese Next Door and Annex East Japanese, who has excited the taste buds of local Japanese nationals, international visitors and native Jamaicans alike. Sometime between 2005 and 2006, eating out at Kingston’s then newest Japanese hot spot became the ‘in-thing’. Sushi rapidly became a household name with the expansion from casual dining at East Japanese, to fine dining at Majestic Sushi & Grill, to quick pick-me-ups in select supermarkets. Japanese food had grown in popularity and was never difficult to find. But while Taka was busy building a business empire miles away from his birthplace, he was simultaneously nurturing his love affair with Jamaica, the place he has since chosen to call home - forever. “Jamaica inspires me,” Taka says, “I have loved almost everything about this place from the very first time I came here in 1990.” His thick Japanese accent does nothing to hide the emotion behind his statement. A respectful nod and gentle closure of his eyes punctuates his sentence with a heartfelt surety. On his first trip to Jamaica, Taka visited a dance at the then famous House of Leo, a celebrated staple on Jamaica’s dancehall scene. Listening to the strains of URoy, Beres Hammond and Leroy Sibbles only served to fertilize a garden that had already been planted. “Music gives me life. The energy, the sensation and warmth – made me fall in love,” he says. So much so, that Taka and his wife Akiko named their first born Leo; fitting that their choice to honour the place that birthed a passion, would also represent the strength and power they desired for their son. .

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If you visit either of Taka’s new ventures – East Japanese Next Door or Annex East Japanese, you’ll get a glimpse into this man’s musical indulgence. Taka owns more than 15,000 records; not CDs or playlists, but old-school vinyl albums that for him replicate the essence of the dancehall. “I choose records because the sound and vibes are warm- it’s a better sound for my ears.” If you understand and love music, you will naturally love Jamaican music. But spending time with his friend and musical mentor

“Jamaica inspires me,” Taka says, “I have loved almost everything about this place from the very first time I came here in 1990.”

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Winston Powell, (more popularly known as Wee Pow), gave Taka an insight into the heart and soul of the music of Jamaican people. Wee Pow and his Stone Love Sound System are the reason why Taka lists 41 Burlington Avenue as one of his favourite places in Jamaica. “That is my school, where I learn so much about music, people and life,” shares Taka, making reference to the Stone Love’s headquarters in Kingston’s Half Way Tree area. Taka is happy at the turntable, and happier still amongst people who choose to immerse themselves in the pulsating rhythms of a musical culture that encourages movement, freedom and enjoyment. “I love Jamaican people for plenty reasons, but mostly because they’re real and honest. Jamaicans say how they feel, and I love that they’re not afraid of the power of music. Feel the music and dance!” his smile so big, it almost becomes a laugh. For the most part Taka is a serious man, but he says he’s always smiling on the inside. “I’m always thinking about ‘what next’, so maybe that’s why I look so serious. But I’m

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a very happy man,” explains Taka. “Give me a cup of manish water and plate of curried goat and I’ll be even happier!” Just as he’s driven to please his diners with excellent food, so too is his desire to please those who listen to him spin music. Spend a little time with him and you’ll feel like this selector is playing just for you. Never at a loss of which tune to play, Taka keeps the tunes flowing seamlessly, knowing just what song should come next. “I like when people are happy. It is the key to a long life. Good food and good music. What more could you want?” Dine & Lyme with Taka East Japanese Next Door: The Marketplace, 67 Constant Spring Road, 876-421-7413 Annex East Japanese: 71 Lady Musgrave Road, Kingston 10, 876-481-0990 East Japanese Restaurant: The Marketplace, 67 Constant Spring Road, 876-960-3962 Majestic Sushi & Grill: Villa Ronai, Old Stony Hill Road, 876-564-1334

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A Chocolate a Day…

C .

hocolate is a typically sweet, usually brown, food preparation of Theobroma cacao seeds, roasted and ground and often flavoured. It is liquefied before being molded, and additionally contains milk, butter and sugar. This is the gospel, according to Wikipedia. But without even knowing its history, chocolate is listed among the world’s most popular foods, satisfying ‘sweet teeth’ for over 3,000 years. There are countless of ways to enjoy this food and with limitless creative blends from today’s chocolatiers, chocolate lovers have no shortage of tasty treats to experience. The Mobay Chocolate Company, known for its cakes, desserts and chocolates, adheres to the saying that a chocolate a day keeps the doctor away. So, here are 7 sweet pieces of chocolate for you to savour – one for each day of the week.

SUNDAY SPICE Scotch Bonnet with Tequila and Lime Just enough zing to keep you on your toes and the right amount of sweet to keep you coming back for more.

MONDAY MINTINESS Mint Infused Chocolate The perfect after-dinner digestif, this mint easily satisfies your post-meal sweet tooth and gives you fresh breath at the same time.

TUESDAY ROCKS Whoever said that rice krispies were just for children, clearly has never tasted this decadent, crispy mound of heaven.

WEDNESDAY WHITES Cherry and White Rum At least 1 million Jamaicans love white rum. Another 1 million love cherry syrup. And the other million love chocolate. Combine all three and you’ll have one sweet, chocolate and rum-loving nation. Sounds kinds cool to me!

THURSDAY NIGHT ON THE ROCK Dark Chocolate Rice Crispy Rock Let ’s have a repeat performance from Tuesday – only darker, healthier and much more indulgent!

FR IDAY BLEND UP Egg Nog & Rum No need to wait for the yuletide season to put a pep in your weekend step. Just pop a drop with a burst of this sweet potion and it ’ll certainly hit the spot!

SATUR DAY SIMPLICIT Y Hazelnut One bite of this chocolate and the intoxicating hazelnut aroma will transport you back to simpler days when hot cocoa melted all your troubles away! Try it for yourself.

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Mobay Chocolate Company (876) 633-2462

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Crispy. Fried. Chocolate. Banana. Bread. Pudding. T .

Say the following words, slowly. Crispy. Fried. Chocolate. Banana. Bread. Pudding. Now close your eyes, and repeat those same words again. Crispy. Fried. Chocolate. Banana. Bread. Pudding.

WITH CHEF MARK COLE PHOTOGRAPHY: TEAMDWP STUDIOS BY DWAYNE WATKINS

here are few things in life that satisfy more than a decadent dessert. Except maybe a decadent dessert with zero calories. Chef Mark Cole, Executive Chef at The Jamaica Pegasus created the sweetest balance with this dessert - rich yet not too sweet. Light, but flavourful and sinfully delicious. Chef Cole shared his recipe with us, but warns that once baked according to instructions, this dessert can cause extreme addiction. Indulge and try this at home.

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Wet »» 4 eggs »» 1 tin condensed milk »» ½ cup coconut milk »» ¼ cup white rum »» 1/8 cup vanilla

»» 1 tbsp nutmeg »» 2 tbsp cinnamon »» 1 tsp salt »» ¼ cup bailey’s irish cream

Dry »» 5 slices white bread (cut into ½" cubes)

»» 3 bananas (diced) »» ½ cup chocolate chips

Bailey’s Reduction »» 2 cups Bailey’s Irish Cream

Breading »» 2 cups flour »» 2 eggs (for egg wash) »» 1 cup milk

»» 2 cups frosted flakes (crushed fine) .

Method a bowl, whisk together all the wet ingredients, and 01in aInseparate bowl mix together all the dry ingredients. Pour the liquid mixture onto the bread mixture and 02 let soak 10 minutes. Transfer the mixture into a greased baking tin and bake at 300°C until the pudding has risen and the top is golden brown, approximately 25 minutes.

03 Remove from oven, set aside to cool.

In a small saucepot, over medium heat, simmer the Bailey’s until reduced by half. Transfer to a bowl, set aside to cool. When the pudding has cooled, cut into 1” squares, 05 dredge with the flour, coat in Egg Wash, and coat with

cornflakes.

Pan fry in shortening at 350°C until golden brown. Transfer to paper towels to drain, and serve with Bailey’s Reduction. One of Jamaica’s premier chefs for the past 20 years, Mark Cole is the Executive Chef for the Jamaica Pegasus Hotel, bringing his culinary knowledge and expertise to top clients, including President Barack Obama and Prince Harry. Jamaica Pegasus Hotel (876) 926-3690

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self-proclaimed, “sugar groupie”, Dawn has been in love with the kitchen ever since she can remember. Originally starting her journey as home baker, Dawn enrolled in the French Culinary Institute, interned for Ron Ben Israel after which, in spite of wanting to stay in New York, life brought her home to Jamaica. Encouraged by family and friends to bake professionally; Dawn is grateful for the support she’s received having been in the business for quite awhile and is excited for the future. More than anything, she says that it’s the smiles that she enjoys the most about baking. Of Dawn’s favourite desserts are Fruit Tarts. “I think I should patent the recipe”, she says facetiously. What’s special about fruit tarts, she adds, is she thinks people enjoy the juxtaposition of textures - the smart crunch of the crust, the velvety filling, against the liveliness of the fruit. Simple but elegant is Dawn’s Famous Fruit Tart. To make this tart, Dawn starts with the crust by processing cookie crumbs (2 packages of Butterkist cookies) and tossing them with 1 stick of butter into a hot pan to toast. Next, she presses this mixture into a pie dish then pops it into the refrigerator to chill. For the filling, she whips 2 cups of heavy cream and folds 8 ounces of cream cheese (sweetened with a cup and a half of granulated sugar). With a rubber spatula, spread this mixture inside the piecrust, chill and top with sliced fresh fruit and berries. .

Baker, Dawn Mitchell

THE PERFECT FRUIT TART BY AVA GARDNER • PHOTOGRAPHY: TEAMDWP STUDIOS by DWAYNE WATKINS

I always believe that effective cooking or baking is as a result of LOVE - the time, patience, quality of ingredients and attitude - put in a dish is what guarantees perfection. If not achieved, it’ll surely guarantee a good laugh, finger-licking fun and enough inspiration to try again. Nonetheless, everyone wants to get it right the first time! So Indulge decided to sit down with the celebrated Dawn Mitchell of Dawn Mitchell Cakes on how to make the perfect fruit tart!

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aking a successful for maximum consumption. If not, I think fruit tart however is a that’s what we all refer to as ‘cloying’, but dessert bakers have to have never actually fully defined. get right from the start, Dawn’s advice to all the home bakers that is, starting from their ingredients. out there is to keep at it. “Early on in my Pay attention to the cohesiveness of your career”, Dawn tells, “I knew I was doing crust, the sweetness of your filling and the right thing when I remembered I heard the freshness of your toppings, are some somewhere your job should be something of Dawn’s tips. “The filling should be just you would do even if you were not being sweet enough for your guests to comment paid”. Moral of this seemingly Julia Child how light it is” and “fruit should be the story is that, even though you’ll have freshest on the market”, Dawn says. setbacks and satisfaction issues, it’s fun. The most common mistake made with “Stay positive!”, Dawn closes. tarts is “not making enough”, Dawn says jokingly. The second mistake is bakers tend to forget that people eat more than one spoonful of dessert; subsequently, sugar should then be kept to a minimum to allow

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